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Vegan and Gluten-Free Lemon Tarts Recipe

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4.4 from 10 reviews

These Vegan and Gluten Free Lemon Tarts are a delightful, refreshing dessert perfect for any occasion. Featuring a crisp almond and gluten-free crust paired with a tangy, smooth lemon curd filling, they are naturally sweetened with maple syrup and cane sugar, making them a wholesome treat. Completely plant-based and free from gluten, these tarts are ideal for those with dietary restrictions or anyone seeking a light, citrusy dessert.

Ingredients

Crust Ingredients

  • 1 1/3 cups almond flour
  • 1/4 cup Bob’s Red Mill 1:1 gluten free flour
  • 1/4 cup maple syrup
  • 5 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • Pinch sea salt

Lemon Curd Ingredients

  • Zest of 2 large organic lemons
  • 1 cup freshly squeezed lemon juice (about 4–5 large lemons)
  • 6 tablespoons water
  • 3 tablespoons cornstarch
  • 3/4 cup granulated cane sugar
  • 1/4 cup coconut oil
  • 1/4 cup almond milk
  • Tiny pinch dried turmeric (less than 1/8 teaspoon, for color)
  • Pinch sea salt

Instructions

  1. Prepare the crust mixture: Preheat your oven to 350°F (175°C) and lightly oil twelve small 3-inch tart tins. In a medium-sized bowl, combine the almond flour, gluten-free flour, and a pinch of sea salt. Add melted coconut oil, maple syrup, and vanilla extract, stirring until the dough comes together. It should be crumbly but stick together when pressed.
  2. Form the tart shells: Using about 2 tablespoons of dough per tart, press the dough evenly into the tart tins to about 1/2 inch thickness. Keep a small bowl of water nearby to dip your fingers to prevent sticking. Place the tart tins on a baking tray once all shells are formed.
  3. Bake the tart shells: Bake the tart shells for 7-8 minutes, watching closely to prevent overbaking. The edges should turn a light golden brown. Once baked, remove from the oven and allow the shells to cool on the pan for 20 minutes. If the bottoms puff up during baking, gently press them flat while still warm. When cooled to room temperature, carefully remove the tarts from their tins and place them on a lined baking sheet.
  4. Make the lemon curd: Zest the lemons into a medium-sized pot. Add water and cornstarch, whisking until smooth. Set the heat to medium and stir in lemon juice and cane sugar. Whisk frequently until the mixture bubbles and thickens, approximately 8-12 minutes.
  5. Finish the lemon filling: Once thickened, remove from heat. Stir in coconut oil, almond milk, a pinch of sea salt, and a tiny pinch of turmeric to achieve a bright yellow color without affecting flavor. Whisk thoroughly until smooth and well combined.
  6. Strain and fill the tart shells: Using a fine mesh strainer, carefully strain the hot lemon curd into a container with a spout to ensure a smooth texture. Pour the filling into the cooled tart shells, filling each to the top as the filling will settle when cooled.
  7. Chill the tarts: Transfer the filled tarts to the refrigerator and chill for 3-4 hours until the lemon curd is firm. Store any leftover lemon curd in a sealed jar in the refrigerator for up to five days. Enjoy the tarts within 3-4 days for best freshness.

Notes

  • To prevent puffing of tart shells, blind bake by using pie weights, but the recipe suggests pressing them flat after baking is easier.
  • The tiny pinch of turmeric is only for coloring; too much turmeric will alter the taste noticeably.
  • Leftover lemon filling can be enjoyed on its own, with fresh fruit, or as a spread.
  • Use organic lemons for the best flavor and safety, especially since the zest is used.
  • Keep water nearby when pressing dough to keep your fingers from sticking and make forming easier.

Find it online: https://lauracooks.com/vegan-and-gluten-free-lemon-tarts-recipe/